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Risalamande (Danish Rice Pudding) is a Danish treat often eaten on Christmas Eve but we've decided it is delicious enough to serve anytime!
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Risalamande (Danish Rice Pudding)

Course: Dessert
Cuisine: Danish
Keyword: Risalamande (Danish Rice Pudding)
Servings: 8 servings
Author: Jurga


Rice Pudding Ingredients

  • 2 cups whole milk
  • 3 cups skim milk
  • cup sugar, divided
  • ¼ teaspoon salt
  • 1 cup Arborio rice, risotto rice
  • 1 cup heavy whipping cream
  • ½ teaspoon good quality almond extract, divided
  • 1 cup blanched almonds, finely chopped and slightly toasted (see Gr8 Tip below)
  • 1 whole blanched almond
  • 1 Tablespoon vanilla bean paste , or 1 vanilla bean split lengthwise and scraped (do not use vanilla extract)

Cherry Sauce Ingredients

  • 1 24-ounce jar Morello cherries in light syrup, available at Traders Joe's or specialty stores
  • 2 Tablespoons cornstarch
  • ¼ cup water
  • 3 Tablespoons butter


Rice Pudding Recipe

  • Bring the two kinds of milk, 5 Tablespoons of the sugar, salt and rice to a boil in a large pot.
  • Turn the heat to low, cover and simmer, until rice is tender, stirring every 3-4 minutes for approximately 35 minutes, to prevent the rice and milk from burning. It can burn very quickly.
  • Once rice is thickened and cooked, pour rice mixture into a large bowl to cool.
  • While rice is cooling, in a medium well-chilled bowl (stainless works best) add whipping cream, ¼ teaspoon almond extract and 2 Tablespoons of the sugar.
  • Using an electric mixer, beat the cream, extract and sugar until the cream is stiff and has formed peaks. Set the bowl aside.
  • Add the chopped almonds, the one whole almond and vanilla paste to the rice mixture and mix well.
  • Gently fold the whipped cream into the rice mixture.
  • Cover and refrigerate for a minimum of 4 hours (may be made the day before).
  • Divide the rice pudding either chilled or room temperature into 8 individual bowls.
  • Top with warm cherry sauce and serve.

Cherry Sauce Recipe

  • Using a colander, drain the cherries in a bowl and reserve the liquid.
  • Combine the cornstarch with the water and stir until completely combined.
  • In a medium saucepan, add the reserved cherry liquid, the remaining 2 Tablespoons of sugar, the cornstarch mixture, and butter and bring to a boil, stirring constantly for 1-2 minutes.
  • Reduce heat to low.
  • Add the drained cherries and ¼ teaspoon almond extract and continue to simmer, stirring occasionally, about 5 minutes or more until sauce is slightly thickened.


Gr8 Tip:
  •  If blanched almonds are not available, blanch regular whole almonds by filling a saucepan with ⅔ water. Bring to a boil. Place the almonds in the water. Blanch for 1 minute. Drain, cool and squeeze the skin off.
  • Before chopping the almonds, bake them in a 350°F oven for a few minutes to soften the almonds and increase the nutty flavor. Keep your eye on them so they do not brown.
Gr8 Do Ahead Tip:
The pudding can be made one day ahead of time and refrigerated until ready to serve.
Tried this recipe?Mention @Great8Friends or tag #gr8food!